Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)  Read More...

Chipotle Meatballs

Thursday, October 29, 2015


Source:  Chef Rick Bayless / Mexican Everyday

This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth

Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Go Back


fondue fraiche chives dijon biscuits blue cheese parmesan bacon green beans bok choy tomato corn pie fennel frittata pecans kirsch dill Shitake Mushrooms oats pumpkin roasted chimichurri chicken dinner salad hazelnuts pears reggiano tomatoe fennel seeds collins Tomatillos wrap gouda Squash onion pork remoulade snow peas almond milk Salad strawberries watercress shiitake sour cream autumn leeks cucumber jack cheese cantaloupe tuscan bloody mary compote pie coriander Dressing gruyere honey anise cake bread pudding pecan celery hearts Vegan verde celeriac Soup kalamata syrup kohlrabi steak parmigiano lettuce paste gratin sandwich cream cheese pork chop poblano ramps fritter blueberry habanero mushrooms rouille Red Onion onions creme fritters pickled rhubarb Kale Potato basil apples plums hickory beer chili peppers chocolate chili peppers brown sugar sandwiches mushroom goat Cheese Tomatoes slaw meatballs pesto jack spelt beets Cranberry Beans Jerusalem artichoke absinthe olives sunchokes chilies berry peas Leek beef gorgonzola bean eggs Chevre walnuts Rice wine vinegar coeur currants celebration vanilla wafers turnips casserole wheat flour curry coconut milk Poblano Chili imam yogurt buckwheat yellow onion carrot top mustard greens tenderloin capers conserve okra Farmers' Market pepper sour muffins tomato juice vegetable radish chiles scapes egg plum Drinks wasabi flank steak tortillas gazpacho coeur a la creme spiced winter squash peach Greens buttermilk butter lemon grass sesame crepes polenta carrots cornmeal asparagus tostadas sweet strawberry pancake Spread panzanella Swiss Chard chipotle cheese cilantro anchovy potatoes Corn bell pepper bbq nectarine sherry beet sweet potato arugula bruschetta white beans daisy egg noodles pineapple shrunken heads scallions thai Spinach maple walnut oil sausage prosciutto bayeldi shelling strata Butternut bosc swiss Side sauce cranberry caesar crisp knots kluski stuffing beet greens artichoke pudding radishes shitake carrot tops celery root jam baguette flank chimmichurri fennel bulb Apple mint baby bok choy shallots bulgar wheat almonds Beans plum tomatoes gin tart vinaigrette green pepper carrot fronds zucchini cointreau maple syrup garlic vegetarian latkes couscous dilly spring bulgar pine nuts Eggplant barley feta Recipes chicken heavy whipping cream Salsa cockaigne Bread chorizo pasta turnip cream cauliflower Cider tomato melon